Powerful and long-lasting Grand Cru Chablis.
Terroir, production method and ripening: The grapes are collected from an area of 0.3 hectares, where the vines are planted at a density of 6,000 vines per hectare. The age of the vines is 35 years and the soil of the nurseries is Kimmeridgian limestone. The yield is 45 hl/ha. After a long and slow pressing, the wine ferments spontaneously in steel tanks for three months. Malolactic fermentation also takes place without added bacteria. The wine matures on the lees in 600 liter oak barrels for 22 months before being bottled unfiltered.
Use: With sea urchin cooked in a salt crust.
Description: The rich and layered aroma is brioche, nutty and ripe lemon. The dry taste is rich, citrusy and very harmonious with the balancing acidity.